I wanted scampi without the pasta and without so much butter. I also wanted a salad. This is the result, and I'm pleased to announce it satisfied both desires nicely. The quinoa is delicious by itself and can be kept fridge-ready for all manner of layering ingredients on top or mixing in. Otherwise, enjoy this quick recipe with shrimp and, avocado and cucumber...among other things. Yum!
Notes: butter is unsalted
LEMONY QUINOA BOWL WITH
LEMON GARLIC SHRIMP
Ingredients: 1 1/2 cups cooked quinoa, zest and juice of two small lemons, 3 tsp. minced garlic, 1/4 olive oil, 1 tsp. sea salt, 1 chopped avocado, 1/2 cup chopped English cucumber, 1 tbsp. minced shallot, 1 cup cooked (or raw) shrimp *see note, 1 tbsp. butter, fresh parsley or cilantro.
Serves 1.
1. Prep quinoa if necessary: Following the instructions on the package of quinoa, cook the quinoa so that you have a total of 3 to 4 cups of cooked quinoa. (This is so you have the delicious leftovers in the fridge!)
2. Finish quinoa: When quinoa is done, fluff with a fork. Zest the two lemons into a bowl and squeeze in the juice (over a sieve is helpful to catch the seeds). Add 2 tsp. of minced garlic and the salt. Whisk. While drizzling the olive oil into the lemon juice, whisk to emulsify. Fold into the hot quinoa and set aside.
2. Assemble: Melt the butter in a skillet over medium heat until foamy. Add the remaining 1 tsp. of garlic and the shrimp. Spritz over whatever juice is left in a lemon half, about 1/2 tsp. When shrimp is done and hot, cover the skillet and remove from the heat.
3. Assemble: Make a bed of quinoa in a bowl. Add the chopped avocado and cucumber, followed by the shallot. Add the shrimp and dribble the pan juice over everything. Finish with chopped fresh herbs, and salt and pepper, if you like.
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